A slow-cooked white chicken chili made creamy with Greek yogurt and cream cheese. Full of protein-rich ingredients, white beans, sweet corn, and just the right touch of heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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1.5 lbs boneless, skinless chicken breasts
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2 (15 oz) cans white beans, drained and rinsed
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1 (15 oz) can corn, drained
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1 (4 oz) can diced green chilies
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1 small yellow onion, diced
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3 cloves garlic, minced
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1 tsp ground cumin
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1 tsp dried oregano
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1/2 tsp paprika
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1/4 tsp cayenne pepper (optional)
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3 cups low-sodium chicken broth
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4 oz cream cheese, cubed
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1/2 cup plain Greek yogurt
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Juice of 1 lime
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Salt and pepper to taste
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Fresh cilantro for garnish (optional)
Instructions
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Add onion, garlic, beans, corn, green chilies, and spices to the slow cooker.
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Place chicken on top, then pour in the broth.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Remove the chicken, shred it, and return to the slow cooker.
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Stir in the cream cheese and let it melt completely.
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Add Greek yogurt and lime juice, stir until smooth.
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Taste and adjust seasoning.
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Serve hot with your favorite toppings.